Mary Dell’s Millionaire Cookies
📜 Collection: UK2 | ✍️ Attribution: Mary Dell | 📂 Category: Desserts A classic, large-batch recipe for rich, dense, fruitcake-style drop cookies loaded with pecans, cherries, raisins, and a hint of whiskey. These spiced cookies are perfect for holiday gifting and large gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 10-12 mins | Overnight | 100 cookies |
🔪 Key Equipment
- Electric mixer
- Large mixing bowl
- Sifter
- Baking sheets
- Rubber spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Butter | softened |
| 2 Cups | Brown Sugar | packed |
| 3 | Eggs | large |
| 3 Tbsp | Whiskey | none |
| 1 tsp | Vanilla | none |
| 2 1/2 Cups | Flour | sifted |
| 1 tsp | Baking Soda | none |
| 1 tsp | Baking Powder | none |
| 3/4 Cup | Buttermilk | none |
| 4 Cups | Pecans | chopped |
| 1 Cup | Candied Cherries | none |
| 15 oz | Golden Seedless Raisins | none |
Instructions
Step 1: Prepare the Dough
- In a very large bowl, cream the 1/2 cup butter and 2 cups brown sugar together with an electric mixer until light and fluffy.
- Beat in the 3 eggs, one at a time, until fully incorporated.
- Stir in the 3 tbsp whiskey and 1 tsp vanilla.
- In a separate bowl, sift together the 2 1/2 cups flour and 1 tsp baking soda. In another small bowl, whisk the 1 tsp baking powder into the 3/4 cup buttermilk.
- On low speed, add the dry ingredients to the creamed mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients.
- By hand, fold in the 4 cups pecans, 1 cup candied cherries, and 15 oz golden seedless raisins until evenly distributed.
Step 2: Chill and Bake
- Cover the dough and refrigerate overnight to allow the flavors to meld and the dough to firm up.
- The next day, preheat your oven to 350°F and grease your baking sheets.
- Drop the cold, stiff dough by rounded teaspoonfuls onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
💡 Make-Ahead & Storage: The dough must be refrigerated overnight before baking. Baked cookies can be stored in an airtight container for up to 2 weeks.
Original Recipe Scan
